Easter Dinner Menu
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Recipes for your Easter Dinner
Easter is a time for families to gather together and eat! If you are looking for some great recipes to make for that special Easter dinner, you've come to the right place. I hope you enjoy tasting a few of my family favorites, as well as a few others I've found.
Here's to a blessed, and delicious, Easter Day!
Image thanks to Kivanc Nis
Glazed Ham
- Serves: 12-16 servings
Ingredients
- 1 fully cooked bone-in ham (6 to 8 pounds)
- 1 tablespoon ground mustard
- 1 teaspoon ground allspice
- 3/4 cup orange marmalade
Instructions
Score the ham. Combine mustard and allspice; rub over ham. Place on a rack in a shallow baking pan. Bake uncovered at 325 for 2 to 2 1/2 hours or until a meat thermometer reads 140.
Spread top of ham with marmalade during the last hour of baking. Baste occasionally.
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Whipped Potatoes
Ingredients
- 2 1/2 lbs potatoes peeled quartered and cooked
- 1 pkg (3 oz) cream cheese softened
- 1/2 to 3/4 cup sour cream
- 1/4 cup butter softened
- 1/2 teaspoon garlic salt
- Salt and pepper to taste
- Paprika optional
Instructions
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth.
Transfer to a greased 1 1/2 qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350 for 30 minutes or until heated through.
CorningWare French White 1-1/2-Quart Oval Dish
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Old-Fashioned Green Beans
- Serves: 6-8 servings
Ingredients
- 6 bacon strips
- cut into pieces
- 2 pounds fresh green beans
- 3 tablespoons brown sugar
- 1/2 cup water
Instructions
In a large skillet, cook bacon over medium heat until crisp, about 5 minutes. Add beans, brown sugar and water. Stir gently; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until beans are tender. Remove to a serving bowl with a slotted spoon.
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Whoo Pudding
An easy and kid-friendly favorite!
Ingredients
- 1 pkg (6 oz) Jell-O (flavor of choice)
- 1 pkg (6 oz) Cook n' Serve Vanilla Pudding
- 4 cups boiling water
- 1 (8 oz) whipped topping
Instructions
Pour 4 cups of water into a medium saucepan on medium heat. Once warmed up pour both the Jell-O and the vanilla pudding into the water, stirring often. Bring to a boil.
Pour mixture into a medium-large serving dish. Place in the refrigerator for 3-4 hours or until well set.
Add whipped topping to mixture and blend together well. Keep refrigerated until ready to serve.
Clay Art Tuscan Sunflower Serve Bowl
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Hot Cross Buns
- Serves: 2 dozen
Try this delicious Easter tradition. You are sure to be singing "Hot cross buns" all the way through!
Ingredients
- 2 pkg (1/4 oz each) active dry yeast
- 1/4 cup warm water
- 1 cup warm milk
- 1/2 cup sugar
- 1/4 cup shortening
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 4 1/2 to 5 cups all-purpose flour
- 1 cup dried currants
- 1 egg white
- lightly beaten
Instructions
ICING Ingredients:
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
4-6 teaspoons milk
In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups flour. Beat until smooth. Stir in currants and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll out to 1/2 in. thickness. Cut with a floured 2 1/2 in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Brush with egg white. Bake at 350 for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
For icing, combine sugar, vanilla and enough milk to achieve piping consistency.
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How to Boil an Egg
1. Place the eggs in a saucepan. Put enough COLD water in to cover them. Turn the burner on HIGH. Do not salt!
2. Once the water begins to boil, time it for 3 minutes.
3. When the time is up, take the pan off the heat and cover with a lid. Reset the timer for 8 minutes.
4. After the 8 minutes, rinse them off with cold water.
5. Boiled eggs peel best when cold, leave them in the fridge for about 30 minutes to cool completely.
Deviled Eggs
- Serves: 6-8 servings
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise or salad dressing
- 1 teaspoon mustard
- 1 teaspoon vinegar
- salt and pepper to taste
- paprika or parsley optional
Instructions
Length wise, halve hard boiled eggs. Remove yolks and set whites on serving platter. Place yolks in a medium size bowl.
Mash yolks with a fork to smaller granules and chunks. Add mayonaise, mustard and vinegar, mixing well. Salt and pepper to taste. Make sure mix is well blended.
Fill each white cavity until all the mix is used up. Garnish paprika or parsley sprigs if desired.
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Orange Dream Cake
- Serves: 10-12
I found this recipe in the Taste of Home Cookbook, and it's absolutely to die for! Don't worry about having any other sweets, this one will satisfy all cravings.
Ingredients
- 2/3 cup butter softened
- 1 1/3 cups sugar
- 2/3 cup fresh orange juice
- 3 Tablespoons fresh lemon juice
- 1 teaspoon grated orange peel
- 1 teaspoon grated lemon peel
- 2 eggs
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
FROSTING Ingredients:
1 cup flaked coconut
1/4 cup sugar
2 Tablespoons fresh orange juice
1 Tablespoon fresh lemon juice
4 teaspoons grated orange peel, divided
1 cup heavy whipping cream, whipped
In a large mixing bowl, cream butter and sugar. Add juices and peels; mix well (mixture may appear curdled). Add eggs, one at a time, beating well after each. Sift flour with baking powder and salt; add to creamed mixture and mix well.
Pour into two greased and floured 8-in. baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
For frosting, combine coconut, sugar, juices and 3 teaspoons peel; mix well. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipping cream. Spread between cake layers and over the top. Sprinkle with remaining orange peel. Chill for at least 1 hour. Store in the refrigerator.
Easter Guest List
comments welcome from visitors and squidoo members!
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Squidoolinepro
Apr 11, 2011 @ 4:51 pm | delete
- I love Easter....and the dinner with the family. Just a nice, light, spring, love filled kind of day.
Blessed by a squid angel;)
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tiff0315
Apr 11, 2011 @ 4:58 pm | delete
- Thanks for the blessing! I needed it ;)
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KonaGirl
Mar 6, 2011 @ 12:19 pm | delete
- Even though I don't eat ham, the recipes do look yummy. Well done. Leaving you with a Squid Angel blessing and added to My Squid Angel Wings lens.
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bethd821
Feb 27, 2011 @ 7:38 am | delete
- Great recipes for Easter dinner! Blessed by the Easter recipe SquidAngel!
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Susan52
Feb 18, 2011 @ 8:56 am | delete
- Mmmm, good! Lensrolled to my Easter Dessert Ideas lens.
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DogToys
Feb 18, 2011 @ 3:21 am | delete
- Nice Lens, but all I eat is chocolate!
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Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
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